Golden, crackly-crusted chicken cutlets are the star here, pounded thin for even cooking and fried until deeply bronzed and crisp on the outside while staying juicy within. They're sliced into thick strips and fanned over a bed of fluffy jasmine rice, then bathed in a mellow, warmly spiced curry sauce built from softened onions, carrots, garlic, and ginger, with grated apple and a touch of honey lending natural sweetness and body. Toasted curry powder gives the sauce its signature depth, simmered low and slow until it clings richly to every grain of rice and bite of chicken. A scatter of fresh green onion on top adds a little brightness and crunch to finish the bowl. It's a comforting, restaurant-style dinner that comes together in one pot for the sauce and one pan for the cutlets, and it's a genuinely solid choice for a gluten free table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the jasmine rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
While the rice cooks, make the curry sauce. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
